An Ode to the Fish Finger
With caviar, beef Wellington or a beautifully marbled piece of Wagyu, it’s easy to impress. After all, a hefty price tag or complicated preparation method always goes down well. As a result, our humble but favorite products are sometimes forgotten, and of course that must not happen. So here’s an ode to a favorite friend of everyone’s: the fish finger.
Food that you throw straight from the freezer into the pan doesn’t have the best reputation. Usually deservedly so, but not when it comes to fish fingers. A fish finger is the ideal crispy snack. On a sandwich with tartar sauce, or simply mayo and ketchup. But for the ultimate feeling of nostalgia, I pair it with creamed spinach (yes, also from the freezer) and a boiled egg. Whatever I eat with them, fish fingers can make me intensely happy.
Crispy and flaky
Always fry it in a pan rather than in the oven. The butter or oil you fry it in gives it an extra-crispy exterior. That’s what it’s all about in the end. The perfect fish finger is fried for exactly as long as it takes to make it, just like a beautiful piece of fish, firm but flaky. Sometimes it’s difficult to get the cooking spot on. But when you do, you have a moment of happiness that no one can take away from you.
And yes, you can make fish fingers yourself (here’s how), and they’re delicious too. But secretly, I simply think the ready-made version is the most delicious of all. And you know what else is really delicious? Fish fingers in the Mexican fish tostadas made the way FavorFlav’s Sharon’s American mother makes them.
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